Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour
Effects of Lecithin (LC):Calcium carbonate (CaCO3) ratios (0.00:0.50, 0.10:0.40, 0.25:0.25, 0.40:0.10 and 0.50:0.00%w/w) on selected physicochemical properties and sensory acceptability of extruded breakfast cereals made with silkworm (Samia ricini D.) pupae powder and rice flour were investigated....
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Main Authors: | , , , |
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Format: | Article |
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2022
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Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/73165 |
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Institution: | Mahidol University |